Ahvon's Red Velvet w/Cream Cheese Frosting (from scratch)

This cake is a little time consuming. I find I get the best results when all directions are followed as instructed. Good Luck!

(forgive my spelling in this)

Ahvon’s Red Velvet w/Cream Cheese Frosting (from scratch)


  • Cake:
  • 1/2 Cup BUTTER Crisco (sticks work the best-do not get imitation brand)

  • 2 large eggs (I like the jumbo eggs)

  • 2 cups cake flour (I use Jiffy cake mix, granny uses Downs)

  • 1 tablespoon cocoa (do NOT skip this… this and the Crisco is what gives the cake it’s deep red color)

  • 1/s teaspoon salt (popcorn salt works the best. it is ground very fine and dissolves faster)

  • 1 cup milk (whole milk, or buttermilk if you don’t have it)

  • 2 ounces red food coloring

  • 1 1/2 cup pure sugar (regular granulated)

  • 1 teaspoon vanilla (if you use water based, you can use 2 to 3 teaspoons, if using regular, use just 1 teaspoon)

  • 1 teaspoon baking soda

  • OPTIONAL: crushed pecans or walnuts (I do not know how much, depends on if you like them and how much you like them)

  • ———-
  • cream cheese frosting
  • 1 box 10x powdered sugar (10x only)
  • 1 large cream cheese (Philladelpha works the best)
  • 1 teaspoon vanilla
  • 2 tablespoons of salted butter (you can use margarine if you don’t have butter, but I think butter is the best)
  • 1 tablespoon white vinegar


  1. Ahvon’s Red Velvet Cake
  2. in bowl 1 (medium bowl)
  3. sift flour 5 times (very important… no clumps of flour allowed)
  4. in bowl 2 (small bowl)
  5. cream crisco and sugar
  6. in bowl 3 (small bowl)
  7. mix cocoa and salt
  8. mix bowl 2 with milk, mix well, then add vanilla and food coloring, mix well
  9. add bowl 2 and 3 to bowl 1 mixing well
  10. in bowl 4 (small bowl)
  11. fold in soda and vinegar. make sure soda is disolved completely!
  12. mix bowl 4 into bowl 1
  13. pour into 2 – 4 baking pans depending on how many layers you want (9-10″ pans)
  14. receipe says to bake at 350 for 30-35 minutes. i NEVER bake anything at that tempature. the slower you bake it, the better you make it. i usually bake at 300 and when you bake that slow, you don’t have to time the cake. when the cake has nice coloring to the top and has began pulling away from the side of the pan, the cake is DONE. The slower you bake it, there will be no need to stick anything in it to make sure it is done. (another old family secret… we don’t measure or time things… we just throw.)
  15. —————–
  16. cream cheese frosting
  17. mix everything together in one bowl. be sure there are no lumps. Some people will add the crushed pecans or walnuts to the outside of the cake, but I like to put them between the layers only, but that’s just me. After frosting the cake and adding the pecans or walnuts, put in the fridge until the frosting has set. Then remove and let cake get to room tempature… cake will MELT IN YOUR MOUTH.
  18. If making a 4 layer cake, you might want to double the frosting batch (plus if you love cream cheese like I do, I always eat as much as I put on the cake)
  19. This cake can be used at Christmas time with green food coloring. My granny makes the cake with red and green alternating colors. It’s always a hit.

    very little nutritional value… it’s really sad how bad this cake is for you.. LOL

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